Have you heard I am on a mission?  Some of you might know that I have an autoimmune condition called Hashimoto’s. It is a thyroid condition and how you get it, how it reacts in your body and what you do to heal it is a big controversial topic right now.  There are a lot of things that the experts in the field agree on and a lot of things they don’t.  I am digging in, learning, researching, interviewing and paying strict attention to my body as I head into this challenge of healing my Hashimoto’s. I have gone into FULL research and learning mode two times in my life, once when I was told I had psoriatic arthritis, also an autoimmune condition and now with Hashimoto’s.  According to lab tests I have had this condition about 10 years. Honestly I think I have had it a lot longer but it was not until I started learning about autoimmune conditions that I stood up and demanded more detailed blood tests to be done on my thyroid. YOU HAVE TO BE YOUR OWN ADVOCATE. I say that in bold big letters because I shutter to think of where my health would be today had I not stood up and took over. Enough about autoimmune conditions for now, there will be much more later on but today it is all about this yummy recipe. This was a recipe I created working with what they call the autoimmune protocol. (AIP) I will be chatting with you a lot about this protocol in the near future but if you want to know more about it now here is a website for you to check out. This AIP protocol is just one way I am taking charge and healing my autoimmune condition.If only I knew back then what I know now. Poor lifestyle choices and food choices can haunt you forever but you are not a victim, you can heal.

Carrot, Zucchini Pasta With Butternut Squash Sauce and Scallops

Makes 2 Servings
Pasta Ingredients
You need to spiralize 2 medium zucchinis- I love the kitchen aide spiralizer   
You need two cups of spiralized carrots. I used Trader Joes already done for you carrot spirals (in the frozen section)
You need one small onion chopped
You need 2 garlic cloves chopped
1-2 tablespoons of ghee or olive oil

Topping Ingredient
You need 8 BIG scallops- I like the big bag of frozen scallops from Trader Joes- bigger is better 🙂
1-2 tablespoon of ghee or olive oil

Sauce Ingredients
You need 1.5 cups ( give or take ) of cooked butternut squash. You can use the frozen stuff, the canned stuff or the fresh stuff.
You need 1/2 cup of coconut milk, full fat
1 teaspoon of cinnamon
Season to your taste but if you are following the AIP diet avoid the spices here

Directions
Saute your onion and garlic in a little ghee/oil for about 5 minutes over medium heat. Next add in your carrot and zucchini and stir it well. Try and coat the noodles as best as you can with the ghee/oil. Move the heat to low. While this is cooking get out your blender, I use my blendtec and twister jar. (They are my FAVORITE blender and I use them both  several times a day)  Place your cooked butternut squash, coconut milk and cinnamon in the blender and blend till it has a creamy consistency. You can add more milk, squash and/or spice if you want to change the taste and consistency of the sauce. Taste it first and then add. You can use any of the AIP approved spices.

Next place another pan on the stove and add approx. 1 tablespoon of oil oil or ghee and put the heat on medium. Once the pan is good and hot add your scallops. You want them to cook at least 2-3 minutes on each side depending on their size. The goal is to cook them till they are no longer transparent. Once they are cooked, turn off the heat and leave them there. Now take your sauce and mix it in with the noodles. I like to transfer this to another bowl so I can really mix it well. I have tried mixing it in the noodle pan and I just make a mess 🙂 Now the crowning finish, plate the pasta and top each plate off with 4 cooked scallops.

Get creative, get in that kitchen.

Scallops are good sources of three minerals – phosphorus, magnesium and potassium
Carrots are an exceptionally rich source of carotenes and vitamin-A
Zucchini is one of the very low-calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is an excellent source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
Butternut squash is rich in the B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

 

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